Leek and Ginger Matzo Balls in Lemongrass Consomme


A while back, I decided to try my hand at homemade matzo ball soup. I found this recipe in Bon Appetit and was immediately drawn to it. I made this as part of a “Eeastover” meal (a combination of Easter and Passover) back in Spring, fudging it just a tiny bit. I plan to make it again soon… it was delicious!

It’s definitely not a quick dish and takes quite a bit of prep and effort, but it’s well worth it. Perhaps the best matzo ball soup I have ever had.

Leek and Ginger Matzo Balls in Lemongrass Consomme
Serves 6

Consomme

1 large chicken, skinned and cut into pieces (I buy mine at Wholefoods and have them skin it and cut it up for me)
4 whole lemon grass stalks, halved lengthwise, cut into 3-inch pieces
2 celery stalks, cut into 3-inch peices
2 garlic cloves, peed and halved
Peel of 1 large lime, cut off in strips with a vegetable peeler (I used zest)
1/2 large white onion
1 6- to 7-inch piece large leek (White and pale green parts only), halved lengthwise
1 1-inch long piece of fresh ginger, peeled and halved
1 tablespoon (or more) fresh lemon juice

Place chicken in extra large pot. Add next 7 ingredients and then enough cold water to cover (about 18 cups). Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer soup (for at least) 2 hours, skimming impurities as they rise to the surface. Let stand 30 minutes.

Strain consomme into a large saucepan. Boil until reduced to 8 cups, if necessary. Add 1 tablespoon of lemon juice, season with salt and pepper.

This can be made up to 2 days in advance. Chill uncovered until cold, then cover and keep chilled. Fat will form a solid layer on top. Remove the fat and reserve it for the Matzo Balls.

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Matzo Balls

 4 large eggs
1/3 c finely chopped leek (white and pale green parts only)
1/3 c chicken broth or club soda (I used club soda)
1 1/2 tsp coarse kosher salt
1 tsp finely grated peeled fresh ginger
Pinch of freshly ground pepper
1 c unsalted matzo meal
Chopped fresh chives

Whisk 4 eggs in  medium bowl (as you can see, I missed this part of the directions and just put everything in the bowl all at once! Mix in leek, chicken fat, broth, coarse salt, ginger and pepper.

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Stir in matzo meal. Cover; chill at least 4 hours.

Using wet hands, shape generous 2 tablespoon matzo mixture into balls. Place on sheet of foil. Bring large pot of salted water to boil over high heat. Drop matzo balls in; cover pot. Reduce heat to low; simmer until matzo balls are cooked through, about 1 hour 10 minutes. Using slotted spoon, transfer matzo balls in single layer to shallow dish.

These can be made up to 1 day in advance. Cover and chill.

When you rewarm the consomme, add more lemon juice by the teaspoonfuls (to taste), if desired. Add matzo balls; simmer to reheat, 5 to 10 minutes. Divide matzo balls and consomme among 6 bowls. Garnish with chopped chives.

And the finished product… fabulous! Bon Appetit recommended serving this soup with a fragrant white wine, such as a Gewurstraiminer.

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